Fructose Free Herb & Sweet Potato Meatloaf
Comfort food doesn't get much more satisfying than a well-made meatloaf, and this herb-forward version delivers serious flavor without leaning on any of the usual high-fructose culprits. Sweet potato purée does double duty here — it works into the meat mixture for moisture and forms the base of a warm, glossy glaze that caramelizes beautifully in the oven. Coconut aminos stand in for soy sauce and bring a gentle savory depth, while apple cider vinegar adds just enough brightness to keep every bite from feeling heavy. Cassava flour binds everything together without any wheat or grain-based fillers, so the texture stays tender and sliceable rather than crumbly. Fresh thyme, oregano, turmeric, and ginger layer in warmth and complexity that make this taste far more involved than it actually is to pull off. The two-stage glazing method — half before baking, half near the end — builds a lacquered top that looks impressive on the table. A scatter of fresh parsley right before serving adds a pop of color and keeps the whole dish feeling fresh and homemade.
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Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- ½ cup sweet potato purée (from about 1 small sweet potato, baked and mashed)
- 2 tbsp cassava flour
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 2 tsp fresh thyme leaves
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp salt
- 2 lb ground beef (85% lean)
For the glaze
- 3 tbsp sweet potato purée
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp coconut aminos
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat the coconut oil in a small skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
- 2
While the aromatics cool, make the glaze: combine the 3 tbsp sweet potato purée, 2 tbsp apple cider vinegar, maple syrup, 1 tbsp coconut aminos, and 1/4 tsp turmeric in a small saucepan over medium-low heat. Stir until smooth and warmed through, about 2 minutes. Set aside.
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